Realizing a dream: linking sustainable enterprise development with sound forest management – the case for Black Walnut Syrup

Virginia Tech and Future Generations University have been collaborating on projects in the region that foster sustainable nature-based enterprises. For several years, the focus has been on maple syrup, a product with a deep heritage in the New River Valley and surrounding areas. Recently, we have built on the experience with sugar maple, and have conducted research and outreach with another tree syrup – black walnut. Black walnut is plentiful and well suited to many sites in the region. The tapping process ensures that the tree is not harmed and will continue to provide ecological benefits. Well known in other regions for its timber quality, the species is not well known for producing tree syrup. But black walnut syrup is not well-known but is fetching higher prices than maple syrup and is popular among bakers, especially in the New York City area. The author won first prize for his black walnut syrup at the 2022 New River Valley Fair! Our outreach and research projects have focused on tree syrup and non-timber forest products. Many in the area request assistance to assess the potential for tree saps. Our team has developed demonstration sites and conducted outreach activities with landowners at several sites including Tazewell, Montgomery, and Giles Counties. Research is needed to gather input from landowners, evaluate the potential for sustainable economic development, and incorporate black walnut in forest management plans. We will discuss black walnut syrup’ potential to foster sustainable development, build community resilience, and ensure sustainable land management.